Here at Casa 1Sentence, we are constantly trying to use more whole wheat and less dairy. The whole wheat part, well, that’s one of those things that is “good for you.” The non-dairy efforts are because one of us (um, that would be me) doesn’t process dairy too well. In addition, we normally don’t mix meat or poultry with dairy products. So it’s useful to have non-dairy recipes to use with a meal or snack that also includes meat.
Plus, we cook with pumpkin a lot around here, since that’s my son’s nickname. 😀
These delicious pumpkin applesauce muffins just so happen to be non-dairy and part-whole wheat. I brought them this weekend to a small gathering, and by the time I left they had all been eaten. I love it when people eat my baked goods!
Pumpkin Applesauce Muffins
(non-dairy and part-whole-wheat)
printable Pumpkin Applesauce Muffin recipe
2 cups white flour
1 cup whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. salt
½ cup oil (you can substitute softened butter or margarine if you prefer)
2 cups sugar
4 eggs
1 cup applesauce
1 can pumpkin
1 tsp. vanilla
1 to 1½ cups chocolate chips or golden raisins (optional)
Preheat oven to 375°F, and generously grease a muffin tin.
One trick I’ve learned with whole wheat baking: sifting the flour is essential. Whenever I add whole wheat to a quickbread (no yeast) or muffin recipe, I also add the step of sifting. If you ask me, it makes the difference between muffins that are OK and muffins that are really yummy.
With that in mind, in a large bowl sift together the flour, whole wheat flour, baking soda, baking powder, cinnamon, and nutmeg. Stir in the salt.
In a separate bowl, beat together the oil, sugar, eggs, applesauce, pumpkin, and vanilla. (If you are using butter or margarine in place of oil, cream it together with the sugar before adding the other ingredients.) Make sure these wet ingredients are well-mixed, and then add them all at once to the dry ingredients.
Remember the secret: don’t overmix! The more you mix, the heavier your muffins will be. Instead, mix just until the dry ingredients are moistened. Then, fold in the chocolate chips or raisins gently, again being careful not to overmix.
Pour the batter into the greased muffin tin.
Here are my muffins, partly through the baking process:
Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out dry. Cool for 5 minutes then remove them from the muffin tin. Cool completely on a wire rack.
Makes 30-36 muffins. Enjoy!
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This post is linked to: Tasty Tuesdays at Beautiful Mess and at Beauty and Bedlam, Tempt My Tummy Tuesdays, Slightly Indulgent Tuesdays, Tuesdays at the Table, and Kitchen Tips Tuesday
1 Sentence Diary 
I am so ready for the tastes of fall! Bring on the squash and pumpkin!
Ooh, I will definitely bake these when the fall comes and I’m in the mood for pumpkin flavors! Thanks for the recipe.
wonderful recipe, thank you so much for posting!!! I’ve only tried using whole wheat flour once and it was a disaster, so thank you for the sifting tip!
I’ve found that sifting (for non-yeast recipes) makes all the difference. Also, sometimes you have to add a bit more baking powder, depending on how much whole wheat you use. I would definitely only swap about 1/3 or 1/2 the flour for whole wheat, especially at first.
Let me know how the whole wheat works out for you!
These look GREAT! I’m so ready for pumpkin food to come back again! (The only good part of fall is pumpkin)
This is the second delicious looking pumpkin recipe I’ve seen today! I can’t wait until pumpkin starts showing up on the grocery store shelves again!
Yummy! I bet the applesauce makes these moist. Love pumpkin muffins. Thanks so much for sharing and linkin up with tasty tuesdays!
These look so good ! I am trying to cook more with whole wheat also, so these will make a wonderful addition! Thank you!
I look forward to making this recipe in the fall. 🙂
Those look really lovely Barb. And I can’t believe how much they have risen – they look nice and light despite using wholewheat flour. Probably why it’s good to mix the two flours. And what a great way to use pumpkin… we have about 20 in our garage just waiting to be used (after a pumpkin plant took over our lawn last summer!) so I’m on the lookout for good pumpkin recipes – thanks!
These sound so good – perfect for the fall days that I’m SO looking forward to!
Does the bran from your flour not go through the sifter? Mine does not. That could be why sifted ww flour makes fluffier baked goods! 😀
Oh no, that’s definitely NOT it. It all goes through the sifter, but (obviously) sifting adds a bit of air into the flour which seems to make a big difference in my muffins.
Thanks for stopping by, Tammy. 😀
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